Chicken Fricassee is originally said to be a French dish, but by now I think every country in the world has adopted a version of this stewed chicken with tomato sauce recipe. In Cuba, my native country it is made with whole chicken cut into pieces and the addition of tomato sauce and cooking wine is usually a common thread along with sofrito and pre frying of the chicken before adding the sauce. I took some of these concepts and made our own healthier flavor loaded version.
Ingredients:
2 tbsp of dried cherries (optional)
1/2 cup of white cooking whine
1 cup of organic canned diced tomatoes or tonato puree.
1/2 cup if diced onion
2 tbsp organic butter
2 tbsp extra virgin
6 cloves of minced garlic
2 tbsp of your favorite hot sauce (optional)
2 lbs of cubed chicken breast 1" cubes
2 cups of sliced baby portabella or button mushrooms
1/2 tbsp of smoked paprika
In a Saute pan drop your olive oil and heat it on high heat, then drop the butter and let it melt and heat up before dropping in your garlic and diced onion.
Add your chicken breast in one bunch at a time so you do not crowd and cool the temperature of the pan too much. We are browning the outside and creating flavor by caramelization on the bottom of the pan.
Add your mushrooms and let them sweat for a minute or 2 until they soften, then deglaze the pan with the cooking wine, get all of that stuff that is stuck on the bottom mixed in with the liquid in the pan and dissolved in.
Now add in the rest of the ingredients, refuce the heat to a low simmer, and cook for another 20 minutes to allow the flavors to come together in the sauce. After 20 minutes serve over your favorite rice. 😋😋🔪👨🏼🍳
Here is the Recipe Video as always with thorough instructions from beginning to end.